MELTING FETA

Big'un · March 2009

I have a huge block of feta that I'm thinking of stuffing into a pork loin. Does feta melt smoothly or will be kinda goopy? I would appreciate your feedback.

Little Steven · March 2009

Todd,

It doesn't melt as much as glob up (new word) Still good though and it doesn't run like other cheeses do

Steve

Slotmercenary · March 2009

i use feta and it doesn't really melt at all it stays kinda the same way you put it in the loin.

Little Steven · March 2009

Todd,

It depends on the milk too. Cow's milk has more fat so it will homogenize more than sheep or goat

mkc · March 2009

It doesn't really melt, but it makes a tasty Mediterranean-style paste filling if you mix it with some tapenade. You can also add chopped (squeezed dry) spinach and pine nuts to the combo if you like.

Darnoc · March 2009

It just kind of lays there.If you crumble it into finer pieces you won't notice the lumps as much.I will use a 1/2 cup of it mixed with pine nuts and one apple diced and a teaspoon of rosemary and cook it up.

Big'un · March 2009

Thanks gang, Loin is stuffed and on the egg!

Darnoc · March 2009

Don't forget your camera.Hope it turns out great.

Big'un · March 2009

Thanks Bill. i'm uploading them now to the bucket. Will post the prep momentarily.

Beli · March 2009

Todd

I use it a lot on portobellos......not your typical runny cheese.....more like goopy i suppose......but the flavour stands out in any cook....good luck...

Little Steven · March 2009

Beli,

I invented that word a couple of posts below sort of.

Steve :woohoo:

MELTING FETA

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